Chocolate Protein Chia Pudding
Chocolate Protein Chia Pudding is a delicious dairy-free chocolate pudding packed with fiber and protein. The secret to this rich and creamy vegan pudding? Tofu! Perfect for breakfast, packed lunches, snacks, and dessert.
Giving up dairy shouldn’t mean giving up nostalgic childhood snacks. With that in mind, I created this dairy-free chocolate pudding to cure all of your pudding snack pack cravings. This easy recipe is just as sweet and satisfying as store-bought pudding cups, but without the milk, eggs, and refined sugar.
Many vegan pudding recipes call for avocado, banana, or cornstarch, but this recipe uses chia seeds and tofu to achieve its signature smooth and silky texture. Yes, you read that correctly. Tofu is a great way to add density without adding flavor. I also use it to thicken vegan mousse, and it’s fabulous. I promise you can’t taste it!
I love the way shaved chocolate and a dollop of whipped cream transform this popular, packed lunch food into an elegant dessert for bridal showers, Valentine’s Day, anniversaries, and so much more. This chocolate protein pudding is perfect for any occasion!
Why You’ll Love This Recipe
- It’s sure to cure your sweet tooth. This is seriously the BEST vegan chocolate pudding.
- It’s easy and made in just 10 minutes.
- It’s made with 6 simple gluten-free, dairy-free, egg-free, and refined sugar-free ingredients.
- It’s a healthy sweet treat the whole family will love.
- Packed with healthy fats, protein, and fiber.
Ingredients You’ll Need
- Chocolate Chips: Use quality chocolate chips here. Nestlé, Enjoy Life and Lily’s make fantastic dairy-free semi-sweet and dark chocolate chips If dairy is of no concern, feel free to use semi-sweet milk chocolate chips.
- Tofu: Tofu adds a complete source of plant-based protein. Balancing macronutrients with sweets can help keep blood sugar levels from spiking. My go-to brand is Mori-Nu. However, the type of tofu is more important than the brand. It needs to be silken tofu for this recipe.
- Coconut Milk: Be sure to use full-fat, regular canned coconut milk for the creamiest pudding.
- Maple Syrup: Maple syrup sweetens the pudding and gives a pleasantly smooth and silky mouth-feel. You can also use agave nectar, date syrup, or honey (although not vegan).
- Vanilla Extract: Using a quality pure vanilla enriches the flavors. Feel free to switch up the flavor by replacing half of the vanilla with a different extract (almond, peppermint, orange, etc.).
- Chia Seeds: Chia seeds are a great source of fiber, plant-based protein, and omega-3s. As they soak in the pudding, the chia seeds soften, and the pudding thickens.
Equipment Notes
I usually throw the ingredients into a food processor to whip into chocolate pudding. If you don’t have a food processor, use one of the following:
- Mixing bowl and whisk or handheld mixer
- Standing mixer
- Immersion blender
How To Make Chocolate Protein Chia Seed Pudding
Step 1: Melt chocolate. Add the chocolate chips to a microwave-safe bowl and warm in 30-second increments, stirring in between, until the chocolate is smooth and melted. Likewise, you can melt the chocolate on the stovetop in a double boiler.
Step 2. Process ingredients. Then, add the melted chocolate, drained tofu, coconut milk, and maple syrup to a food processer and process until smooth and creamy. Add the chia seeds and pulse to mix.
Step 3: Chill pudding. Divide the pudding between 12 dessert dishes and transfer to the fridge to chill for several hours.
Step 4: Optional garnish and serve. Garnish with shaved chocolate and a dollop of whipped cream (coconut whip for dairy-free) and serve.
Recipe Tips
- Drain the tofu – The tofu doesn’t need to be completely dry, but draining some moisture will keep the pudding from becoming watery. Blot the liquid away with a paper towel before adding it to the pudding.
- Cover with plastic wrap – Seal the pudding tightly with plastic wrap as it chills to keep it from developing a film over the surface.
- Thick vs thin pudding – As the pudding chills, it will continue to thicken. If you’d like to thin it out, stir in a splash of full-fat non-dairy milk. Add 1 to 2 tablespoons of vegan protein powder, cacao powder, or creamy nut butter to thicken.
- Sweeten with salt – A pinch of flaky sea salt will intensify the sweetness and enhance the deep chocolate flavor.
Variations & Toppings
Vanilla Protein Pudding – This recipe was tested with chocolate chips. White chocolate chips or white chocolate melting wafers should work to make vanilla-flavored pudding.
Warming Flavors – Add a pinch of cinnamon, nutmeg, or pumpkin pie spice to warm up the flavors. Add a pinch of chili powder for a “Mexican chocolate” variation.
Garnishes – Customize your pudding cup with different toppings like:
- Unsweetened Coconut
- Cacao Nibs
- Chopped Pistachios
- Slivered Almonds
- Fresh Berries (I love blueberries on top!)
Sweet Toppings – If you’re serving this pudding for dessert, go all out with the indulgent toppings.
- Chocolate Sprinkles
- Powdered Sugar
- Whipped Cream
- Maraschino Cherry
- Caramel Syrup
- Peanut Butter Sauce
Storing & Freezing
Storing: Portion into individual airtight containers. Cover the surface of the pudding with a layer of plastic wrap to keep it from developing a film and keep it in the refrigerator for 4 to 5 days.
Freezing: Store pudding in small freezer-safe containers and freeze for up to 2 months. Thaw servings overnight as needed.
Recipe FAQ
Silken tofu is soft, delicate and gives the pudding a creamy, custard-like texture. I love Mori-Nu tofu. It comes in an aseptic carton that seals in the freshness and can be conveniently kept in your pantry.
For puddings, ice cream, and baking, you should use silken tofu. Firm tofu is better for dishes where you want it to firm up and hold its shape (like in stir-frys).
Tofu is safe to eat right out of the packaging but is better blended into smoothies, puddings, and other vegan desserts.
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Chocolate Protein Chia Pudding
Equipment
- food processor
Ingredients
- 10 oz semi-sweet dairy-free chocolate chips (use regular chocolate chips if you don't need the dairy-free version)
- 24 oz soft silken tofu, drained well 2 (12 oz) cartons
- 1 can coconut milk regular, not light
- 2 tsp good quality vanilla extract
- 2 tbsp real maple syrup
- 5 tbsp chia seeds
Instructions
- Melt chocolate chips in the microwave in 30 second increments, stirring in between until melted
- Stir until smooth
- Add all ingredients, except chia seeds, into a food processor and run until smooth and creamy
- Add chia seeds and pulse a few times until mixed
- Ladle pudding into 12 dessert dishes and chill for several hours or overnight before serving
- Garnish with grated chocolate or your favorite whipped topping
Notes
- Drain the tofu – The tofu doesn’t need to be completely dry, but draining some moisture will keep the pudding from becoming watery. Blot the liquid away with a paper towel before adding it to the pudding.
- Cover with plastic wrap – Seal the pudding tightly with plastic wrap as it chills to keep it from developing a film over the surface.
- Thick vs thin pudding – As the pudding chills, it will continue to thicken. If you’d like to thin it out, stir in a splash of full-fat non-dairy milk. Add 1 to 2 tablespoons of vegan protein powder, cacao powder, or creamy nut butter to thicken.
- Sweeten with salt – A pinch of flaky sea salt will intensify the sweetness and enhance the deep chocolate flavor.
Nutrition
*This post was originally published October 15, 2014 and has been updated throughout.
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